French Breakfast Puffs Recipe

Buttery, cinnamon-sugar-coated French Breakfast Puffs: like donuts got a glow-up! Fluffy, old-fashioned, & dangerously addictive.

Course Breakfast Quick Bread

Cuisine American - Vintage

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 242kcal

Author Marye Audet-White

Ingredients

⅓ cup butter
1 cup sugar (divided use)
1 egg
1 ½ cup flour
1 ½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1/ 2 cup milk
⅓ cup melted butter
2 teaspoon cinnamon

Instructions

Preheat oven to 375.
Put liners in the muffin cups
Beat butter, ½ cup sugar, and egg until light.
Sift dry ingredients together.
Add alternately with the milk to the butter mixture.
Spoon batter into muffin cups and bake 20-25 minutes.
Immediately remove from muffin cups and dip in melted butter.
Roll in mixture of ½ cup sugar and the cinnamon. Serve warm.

Notes

Storage:

Got leftovers? Bless your self-control! Store in an airtight container at room temp for up to 2 days—any longer, and they’ll go stale.

Fridge? Hard pass. Condensation turns them into sad, gummy blobs. No thanks.

For long-term hoarding, freeze individually on a baking sheet, then toss in a freezer bag for up to 3 months. When the craving hits, thaw at room temp and reheat at 300°F for 10 minutes. Boom—good as new!

Tips:

Always use room temperature ingredients in this recipe.
Don’t overmix the batter. Gluten development is for bread, not soft, pillowy muffins!

Brush the tops of the muffins with melted butter as soon as you remove them from the oven and before rolling them in the cinnamon sugar to ensure that the sweet coating sticks.

Nutrition